FRUIT SHORTCAKES

Although strawberries are more commonly used, other
fruits such as raspberries, blackberries, loganberries,
peaches, bananas, and oranges, and even stewed, dried
or canned fruits can be substituted and make delicious
shortcakes.

STRAWBERRY SHORTCAKE

Sift dry ingredients, cut in shortening; add beaten
egg to milk and add to dry ingredients to make soft
dough. Divide dough in half. Take one half,
pat out lightly and put into greased deep layer tin;
spread with butter; cover with other half of dough
which has also been patted out to fit pan. Bake
in hot oven 20 to 25 minutes. Split while hot
and spread crushed and sweetened berries and whipped
cream between layers; cover top with whipped cream
and whole berries. Dust with powdered sugar and
serve.

STRAWBERRY CAKE

Cream sugar and shortening together; add beaten egg;
add part of flour, baking powder and salt which have
been sifted together, then part of milk; mix well
and add remainder of flour; mix in remainder of milk
and flavoring. Bake in shallow greased pan in
moderate oven 20 to 30 minutes. When cold split
in half and spread whipped cream and crushed sweetened
strawberries between layers. Cover top with whipped
cream and whole strawberries.

PUDDINGS AND OTHER DESSERTS

Beat eggs, sugar, salt and vanilla together; scald
milk and add very slowly, stirring constantly.
Put into greased baking dish or small molds; place
in pan of water in slow oven and bake 30 to 40 minutes.
Test with knife which will come out clean when custard
is baked. For caramel custard add to eggs 4 tablespoons
caramel sauce page 25.